Pineapple Pepper Chicken

Updated: Tue 2:45 PM, Jun 19, 2012

Ingredients

4 cups unsweetened pineapple juice

2 1/2 cups sugar

2 cups vinegar

1 1/2 cups water

1 cup packed brown sugar

2/3 cup cornstarch

1/2 cup ketchup

6 Tbsp. soy sauce

2 tsp. chicken bouillon granules

3 Tbsp. vegetable oil

2 fryer chickens (3 to 3-1/2 lbs. each) cut up

8 oz. pineapple chunks, drained

1 medium green pepper, cut into strips

Directions

1. For sauce: in a saucepan, combine the first 10 ingredients; stir until smooth. Bring to a boil; cook and stir for two minutes or until thickened. Set aside. (The sauce can be made ahead of time and refrigerated).

2. Heat oil in a large skillet over medium-high heat. Add the chicken; brown on all sides. Place into two greased 13 x 9 baking dishes. Pour reserved sauce over chicken.

3. Bake, uncovered, at 350° for 45 minutes.

4. Add pineapple and green pepper. Bake 15 minutes longer or until heated through.

Yield: 12 servings

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